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Type of sauce or stew native to the Yoruba people
Ayamase, also spelled Ayamashe, is a special type of sauce or stew native to the Yoruba people in West Africa. It is eaten with Ofada rice and sometimes
Ayamase
Heritage varieties of rice grown in southwest Nigeria
that may contain locust beans as an ingredient. It is often served with ayamase stew or obe-ata-iru, both specially prepared for ofada rice consumption
Ofada_rice
Foods of the Yorùbá people
A beans and corn pottage Ofada: Made from local rice blend eaten with ayamase or red lafenwa sauce Isu ati eyin: Yam and egg (usually fried egg or scrambled
Yoruba_cuisine
Culinary traditions of Nigeria
sauce. Ofada rice is a South West Nigerian rice variety. It is eaten with ayamase or ofada sauce. Fried rice is a rich dish made with mixed vegetables (cabbage
Nigerian_cuisine
Nigerian cuisine made with gizzard and fried plantain
variety of side dishes, such as Cameroon Poulet DG, baked plantain frittata, Ayamase, and Nigerian Buns. It can also serve as a party starter, similar to Asun
Gizdodo
Traditional stew/soup of the Yoruba people
other Yoruba stews and variations as well, including ofada sauce/stew, ayamase, agoyin sauce, buka stew, and omi obe, among others. Obe is also the general
Obe_ata
typically consumed with a meat-based stew like lafenwa sauce, Ofada sauce, ayamase or with a vegetable stew,. Eggs are also common alongside the dish many
List_of_rice_dishes
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